pan fried gnocchi

Crispy, golden, pan fried gnocchi with spinach and roasted cherry tomatoes. A very tasty lunch or dinner, ready in under 30 minutes, so perfect for busy weeknights.

Pan Fried Gnocchi with Spinach and Tomatoes

oz cherry tomatoes on the vine (280 grams/ 0.62lb)

olive oil

1.2 tbsp balsamic vinegar

1.1 lb pack store bought gnocchi (500 grams)

tbsp butter

garlic

spinach (90 grams/3.3 ounces)

tbsp chopped flat leaf parsley

black pepper (plus more for serving)

tsp sea salt (plus

cheese

tbsp pinenuts (25 grams)

Preheat the oven to 200 degrees C/ 392 F Add the cherry tomatoes to a roasting tin, drizzle over 1/2 a tbsp of balsamic vinegar and 1 tbsp of olive oil, add 1/4 tsp each of salt and black pepper then roast them for about 15 minutes.

While the tomatoes are roasting toast the pine nuts. Add 2 tablespoons of pine nuts to a dry hot pan and toast for about 2 or 3 minutes, tossing often. They should be golden brown. Remove from the pan and set aside until you are ready to use them.

Next bring a large saucepan of salted water to the boil. Add the gnocchi to the water and as soon as they rise to the top, about 3 minutes, remove with a slotted spoon. Reserve half a cup of the water used to cook the gnocchi

In a large frying pan add 2 tablespoons of butter, melt the butter over a medium to high heat then once the butter is bubbling add the gnocchi. Fry the gnocchi for a maximum of 5 minutes, tossing regularly. Once the gnocchi is golden brown remove it from the pan.

Add I more tablespoon of butter to the pan then once that has melted add the minced garlic (2 cloves) cook for a minute then add the spinach and 1/2 a cup of the reserved water. The spinach will wilt quite quickly so now add the grated cheese, the cherry tomatoes along with any juices in the roasting tin. Stir gently then add the parsley and the pine nuts and return the gnocchi to the frying pan. Toss everything together. You should have a thin sauce in the pan now.

Serve immediately with some cracked black pepper and a little more grated cheese if you wish.

Packed with English spinach to top you up with B-vitamins like folate, this carb-boosting gnocchi recipe will help you start your week right.

Caramelised garlic and spinach gnocchi with ricotta

(185 milliliters) extra virgin olive oil

English spinach, chopped,

(40 grams) grated pecorino

gnocchi

unsalted butter

tbs white wine vinegar

(240 grams) ricotta, crumbled

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863325001&=domain=del

5348771529001-5981863325001

Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights or unexpected guests!

Brown Butter Garlic Fried Gnocchi

Tablespoon Olive Oil

potato gnocchi

butter

garlic (minced)

thyme

parmesan cheese (shredded)

In a medium sized skillet over medium hight heat add the olive oil.  Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside.

Add in the butter. Whisk until it starts to froth turns brown.

Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.

Try this meal once and it may become one of your go-to meals! Pan fry gnocchi until golden and crispy, then toss in a simple but super tasty cherry tomato and basil sauce. The icing on the cake is a sprinkle of tangy feta cheese!

Pan-fried Gnocchi With Cherry Tomato Sauce (30-Minute Meal)

olive oil ((2

cherry tomatoes

garlic (crushed

balsamic vinegar

honey (or a teaspoon of sugar)

salt (or

¼ teaspoon pepper (or

basil

feta cheese ((crumbled)

Heat up around 2 tablespoons of olive oil in a large saucepan.

Add the cherry tomatoes and garlic. Let cook on high for a few minutes, then turn down the heat to medium. Add around ¼ cup (or 60ml) of water. Cook until the tomatoes break down into a chunky sauce (around 20 minutes). Shake the pan from time to time.

While the sauce is cooking, heat up the remaining 2 tablespoons olive oil on a medium high heat in a large skillet. When the end of a piece of gnocchi sizzles when dipped in, add the gnocchi to the pan in one single layer. Cook for around 10 minutes, shaking the pan every now and again, until golden and crispy on all sides.

Take the gnocchi off the heat. Stir the balsamic vinegar, honey, and salt and pepper into the sauce. Stir in most of the basil. Add a splash or two more water to loosen up the sauce if necessary.

Quickly toss the sauce through the gnocchi in the pan. Serve immediately. Garnish with the reserved fresh basil and crumbled/grated cheese if you like.

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Amazingly delicious and crispy pan fried gnocchi with a simple cherry tomato and basil sauce. Perfect for meat free Mondays, or just when you want a quick, easy and delicious crowd pleaser for dinner.

Pan fried gnocchi with cherry tomato sauce

This super simple 20 minute Pan Fried Gnocchi recipe is a perfect dinner side or dinner in itself! No boiling necessary, fry up the gnocchi until crisp and golden and toss in a garlic, lemon herb butter for an amazing dish everyone will love!

20 Minute Pan Fried Gnocchi

lb gnocchi (shelf stable package)

lemon

Italian seasoning

red pepper flakes

½ tsp cracked pepper

sea salt

c parmesan (more for serving)

parsley (for serving, optional)

Melt 3 tablespoons of butter over medium heat in a 10 inch pan or skillet. Add the minced garlic and allow to heat for about 1 minute to lightly brown, stirring constantly.

Add the uncooked gnocchi and allow to fry for about 12-15 minutes, stirring every 2-3 minutes. If the gnocchi starts to burn, lower the heat slightly. You can fry your gnocchi longer if you prefer it more brown and crispy.

When the gnocchi is golden and crisp on all sides and browned to your taste, turn the heat to low and add in the remaining butter, seasoning and lemon zest. Toss to coat the gnocchi and melt the butter.

When the butter is melted, remove the pan from the heat and stir in the parmesan. Allow to cool for several minutes and then serve with freshly chopped parsley and extra parmesan, if desired.

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Top 5 pan fried gnocchi recipes from across the web

The most viewed pan fried gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan Fried Gnocchi with Spinach and ...

Caramelised garlic and spinach gnoc...

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The most viewed pan fried gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine